Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2009
Session ID : 2B-p2
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Host: The Japan Society of Cookery Science

Oral Presentation
Effect of yomogi contents on the mechanical properties of rice starch gels as dango model system
*Emiko Sato, Mayuko Kobayashi
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Keywords: dango model system, rice starch gels, mechanical properties, yomogi contents
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[in Japanese]
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© 2009 The Japan Society of Cookery Science
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